4 lb. shin of beef
2 lb. chicken wings and necks
2 (10 3/4 oz.) cans condensed chicken broth, undiluted
2 1/2 tbsp. salt
12 whole black peppers
3 parsley sprigs
3/4 tsp. dried thyme leaves
3/4 tsp. dried marjoram leaves
1 bay leaf
2 c. sliced pared carrot (1/4 inch)
2 c. sliced leek (1/4 inch)
3 white turnips, peeled and quartered (1 lb.)
1 lg. onion, sliced
4 c. shredded cabbage (1 1/4 lb.)
French bread, sliced 1 inch thick
Grated Parmesan cheese

1. Rinse beef and chicken parts in cold water.

2. Place beef, chicken and chicken broth in 6 quart kettle. Add 2 1/2 quarts water. Cover and bring to boiling; skim surface.

3. Add salt, black peppers, parsley sprigs, thyme, marjoram and bay leaf. Cover kettle again and simmer 2 1/2 hours or just until meat is tender. Remove meat from soup; set aside.

4. Strain soup through coarse strainer. Pour back into kettle. Discard chicken pieces and seasonings.

5. Add carrot, leek, celery, turnip and onion. Simmer, covered, for 1 1/2 hours. Meanwhile, cut beef into large cubes; set aside.

6. Add cabbage. Cook, covered, 10 minutes or just until cabbage is tender; skim off excess fat.

7. Sprinkle one side of each bread slice with cheese. Brown under broiler 1 minute, or until cheese is bubbly.

8. To serve: pour soup into individual hot bowls. Add a few pieces of meat to each serving. Top with toasted bread slices. Serve immediately. Makes 4 quarts; 10 servings.